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Thursday, November 13, 2008

Jamaican Chinese Spice Roast Chicken

The Chinese have brought many treaures to Jamaica. None more important then their culinary skills. This 5 Spice Chinese dish is not only rich in flavor, but has that distinct orient taste.

5 Spice Sauce


  • 2 Tbsps. chicken dripping
  • ¼ cup water
  • 3 sprigs escallion
  • 1 medium carrot
  • 1 tsp. ginger
  • 1 tsp. cornstarch


  1. In a pot place chicken dripping and water, bring to a boil.
  2. Chop escallion, slice carrot and beat ginger, and add to chicken dripping. Continue to boil for 2 minutes.
  3. Thicken with 1 teaspoon cornstarch dissolved in water.

The Main Chicken Dish
  • 2 kgs. chicken
  • 4 sprigs escallion
  • 1 clove garlic
  • ¼ tsp. salt
  • ¼ tsp. sugar
  • ¼ cup soy sauce
  • 1 tsp. 5 spice chicken powder


  1. Clean, wash and drain chicken well.
  2. Chop escallion and garlic. Combine all the other ingredients, mix well and rub on chicken (inside and outside).
  3. Place in an ovenproof dish or bowl. Roast at 180°C/350°F until golden brown, basting with the liquid in the bowl at regular intervals.
  4. Cool completely and chop into bite size pieces. Place on a platter, prepare sauce and pour over chicken then serve immediately.

1 comment:

zawadi said...

This looks really good. You blog always make me hungry!